Hard boil the eggs and quench them. Remove the Russians (pickled herrings) from the jar and cut into bite-sized pieces. Add the onion from the Russians to the salad.
Peel and chop the potatoes. Dice the carrot, cook until crisp and add as well. Also chop one of the eggs and add it. Finally, add the chopped cucumbers and the peeled, diced apple.
Prepare a marinade from mayonnaise, sour cream, mustard, oil, pepper and salt, season with cucumber or herring liquid and mix the salad very well.
Then chill the salad and let it marinate for a while. Decorate with the second hard-boiled egg and devil’s scrolls and serve the herring feast.
Preparation Tip:
Fresh dill adds a fine touch to the herring feast.
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